Weight Watchers Blue Cheese Muffins Recipes

WEIGHT WATCHERS PUMPKIN SPICE MUFFINS

Steps:

• Mix pumpkin, cake mix, and water together with a hand mixer.
• Divide batter into sprayed muffin tins. (I use an ice cream scoop for ease).
• Bake at 350* for 18-22 minutes or until the muffins "spring back" when lightly touched.

CHEESY CRUST EGG MUFFINS

Steps:

• Preheat oven to 425°F. Combine flour and yogurt in a medium bowl; stir well with a wooden spoon until just combined and then keep mixing dough in bowl with your hands until smooth (about 2 minutes of kneading). If dough is too sticky to knead, add more flour, 1 Tbsp at a time, until no longer sticky. Divide dough into 8 equal portions.
• Spray each of 8 cups in a muffin tin with cooking spray. One at a time, dust each muffin cup with ½ Tbsp cheese by spooning cheese into muffin cup and tilting and tapping pan until cup is evenly coated with cheese. Lightly flatten each dough portion into a disk. Press 1 dough disk firmly into bottom and up sides of each coated muffin cup (lightly dampen fingertips if dough sticks to fingers).
• Crack 1 egg into each muffin cup. Sprinkle eggs evenly with salt and pepper, and sprinkle tomatoes evenly over top. Place muffin tin on a foil-lined baking sheet (in case of overflow) and bake until egg whites are set and yolks are still jiggly, about 15 minutes. Remove from oven and sprinkle evenly with chives. Run a knife around edge of each muffin cup to loosen. Remove muffin cups from pan. Serve warm.
• Serving size: 2 muffin cups

BLUE CHEESE MUFFINS

Steps:

• Preheat oven to 375ºF and coat a 12-hole muffin tin with cooking spray or line with muffin liners. In a large bowl, sift together flour, baking powder, salt, and paprika.
• Create a well in flour mixture with a spoon and place butter, egg and milk into well; mix until just blended. (Do not beat until smooth.)
• Fill each muffin hole with a tablespoon of batter (you'll have about 1/2 the batter left). Divide cheese evenly over center of each muffin, saving just enough cheese for a sparse topping. Continue filling muffin holes with batter so each is about 2/3 to 3/4 full; sprinkle muffins with remaining cheese.
• Bake until a toothpick inserted in center of a muffin comes out clean, about 25 minutes; serve warm. Yields 1 muffin per serving.

BLUE CHEESE MUFFINS

Steps:

• Preheat oven to 350 degrees.
• Butter 10 (2 1/2 inch) muffin cups.
• Combine flour, sugar, baking powder, salt and cheese in a large bowl.
• Combine egg, milk and butter in small bowl until blended.
• Stir into flour mixture just until moistened.
• Spoon into prepared muffin cups, filling 3/4 full.
• Bake 20-25 minutes or until golden brown.
• Remove from pan.

WEIGHT WATCHER'S CHEESE MUFFINS

Steps:

• Preheat oven to 210C (or 350F) then spray muffin tin with spray-on oil.
• Mix together dry ingredients in a bowl.
• In another bowl mix wet ingredients. Add the wet ingredients to the dry ones. Do not over mix or it will be rubbery.
• Bake for about 12 minutes or until they spring back when touched.